Light & Airy Strawberry Mousse | with Strawberry Sauce

Today, we are making strawberry mousse using fresh strawberries. It tastes very strawberry and so so good…the flavor is vivid, light, airy, and not hard like some of the mousse you might had before.
Today, I will also share how to make a very simple strawberry sauce to go with it which you can make in a minute. It adds extra deliciousness to the mousse. 
I’ll share how to make it step by step, including all the crucial points so that you can make your own at home. Hope you’ll enjoy it!

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💬Drop off your feedback, question, or how you enjoyed it if you tried it at home!

Ingredients To Make Strawberry Mousse
[Strawberry Mousse]
• Gelatin (bloom 230): 7.5 g | 0.26 oz
* When using gelatin powder: Mix it with 40 g | 1.4 oz (1/6 US cup) of icy cold water and wait for 10 minutes.
* When using gelatin sheets: Soak them in icy cold water. Wait for about 10 minutes.
• Strawberry, pureed and strained: 230 g | 8.1 oz (1 US cup)
• Lemon juice: 35 g | 1.2 oz (2 Tbsp + 1 tsp)
• Heavy cream: 245 g | 8.6 oz (1 US cup)
• Egg white: 75 g | 2.6 oz (2 large eggs)
• Granulated sugar for hot syrup: 130 g | 4.5 oz (2/3 US cup) * Updated. I lately cut off the sugar for egg whites as shown in the video and added more in the hot syrup instead just to make the process a little bit easier.
• Water: 60 g | 2.1 oz (4 Tbsps)
[Strawberry Sauce]
• Strawberry, pureed and strained: 150 g | 5.3 oz (2/3 US cup)
• Granulated sugar 13 g | 0.4 oz (1 Tbsp)
• Lemon juice: 1/2 Tbsp

* Upon request, the amount of each ingredient has been adjusted to 1.5 times from the original recipe I shared on YouTube so that everyone can make this recipe with 1 bag of gelatin powder. 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

📖 Get the written steps + the printable recipe from my blog!:

TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
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[STAND MIXER]
[GELATIN SHEET]
[DIGITAL THERMOMETER]
[FOOD PROCESSOR]

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MUSIC:

#strawberrymousse #mousse #strawberrydessert #strawberrymousserecipe

[stephaniebaculinao]

Your videos are always my to-go. You help a lot of home bakers and the wanna-be-bakers. Explaining everthing to us in details and your voice is pleasant! 🧡

[sarenarose]

This channel is the best I've ever come across in YouTube. She explains well and also encouraged you if you make mistakes. She's perfect in explaining step by step.

[heerakhambatta]

Hello dear Aya I have jus made the mousse. Doubled the ingredients as I have a dinner party tomorrow. Keeping fingers crossed. Hope it sets well n everyone IT.

[egglover]

Your recipe always easy to understand. From the buttom of my heart THANK YOU SO MUCH

[CassandraHindwood]

I have made Aya’s strawberry jam and it called for 3 tablespoons of lemon juice and I was so like wow it tasted like strawberries 🍓 on steroids and the purée of strawberries is slightly different but it’s so worth it Aussie gal is walking out of the kitchen heading out to buy some more strawberries 🍓 ❤

[heerakhambatta]

Hi AYA & friends I jus made this mousse. It was a hit. Every one loved it I doubled the ingredients. By mistake I think I over heated the meringue. Inspite if that it turned out amazingly lovely.
May thanks AYA for sharing this recipe.
L❤️VE U ❤

[katalinaj]

Thank you for showing fruit mousse! I have been waiting…. Want to try making different kinds of mousse specially passion fruit! Hmm!
N Lychee w raspberry sauce.
🌺💐🎉🌹🙏😘

[beatriceloayza]

It looks so good, how much of the powder gelatin can I use, how many days in advance of my party can I make these moose, thank you

[vybz_tv]

Very interesting recipe for sure looking super delicious

[siewpingchay]

I’ve learned so much from your channel, helps me a better home baker 😄 thanks a million 😄😄

[RundersquirreL]

This looks delicious! If you used whipped butter instead of whipped cream, could you make something like a strawberry Italian meringue buttercream? Or would the gelatin / strawberry puree be too much liquid?

[geetaramdeo]

Looks delicious & light ! Is the egg whites cooked ?

[siewpingchay]

Cool, I didn’t know about this bloom in gelatine thank you so much for this information Aya, or should I call you Teacher Aya 😄

[danielapagliaro]

Your videos are always beautiful, your tutorials are always so very helpful! Thank you!

[walaaalkhanaizi]

Hi Aya! Thank you so much for your recipe and helpful tips!! Your recipes are amazing! I was wondering if you have any tips on using agar agar strips or powder instead of gelatin for this recipe to make it vegetarian. I've not had much luck in replacing gelatin with agar agar in general and I was wondering if you had any expertise you could offer :) Thank you!

[brutalmadness]

I used your recipe for this to make a chocolate version. I reviewed your other recipe for chocolate mousse but I don't like to use egg yolks since I'm trying to use my left over egg whites (I'm just finding recipes where egg whites is the main ingredient > aside from meringues) . It works well but I have to adjust the sweetness XD!

[arunaj]

Do you think it would work with Greek yoghurt? Should I put more gelatine ?

[littlerob]

I haven't long subscribed and Iove your videos. I'm definitely going to try this one

[jamifitz]

Thank you for sharing Aya!! This looks easy enough for a home baker to do with your directions. Im not a big fan of strawberry so could I use other fruit? Blueberry/raspberry ?
Could you do macarons in a future video ? Id love to see your tips to the best way to get full macaron shells. I use the french method but one day I want to try the Swiss method.

[福永順子-zb]

It`s a dish that make you feel spring🌺
It looks delicious with plenty of strawberries🍓🍓
The explanation of how to make it is also easy to understand💕
I think I can make this too😉👍
It`s March but Japan is still cold🤣
Aya-chan should be careful about her body and do her best🤗